Canlis...Timeless

Set against a backdrop of blue skies above and Lake Union below, a photo of the Canlis Restaurant wine list, a venerable tome, roughly the length of War and Peace. 

And reminiscent of my pathetic endeavor to study War and Peace in college, (thank you Cliff's Notes and a patient professor), I still have no desire to tackle anything as complicated as this wine list,  but instead, defer that responsibility to the sommelier.

At Canlis, the sommelier happens to be my friend, Phil Dunn.

I've known Phil for several years, as he moved from sommelier of the Jak's steakhouse chain, to sales for a wine distributor, to finally finding a home in one of the most coveted positions in Seattle, as a sommelier at Canlis.
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Here's an excerpt from the Canlis website:

18,000 bottles. 2,500 selections. 8 Sommeliers.

One of the finest cellars in the world, Canlis became Seattle's wine destination in 1997, the first year of its thirteen consecutive Wine Spectator Magazine Grand Awards. The restaurant is one of 72 worldwide to be trusted with such an honor.
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Dinner at Canlis is always a treat, but in the flawlessly capable hands of a sommelier like Phil, the experience transcends all others.  The wine cellar is not just prodigious, but thoughtful and deliberate.  Hearing the history and heritage behind each selection further enhances the overall experience, fusing the various sensory and intellectual elements of the night into an unforgettable occasion.